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Instructions |
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Sift flour, then measure. Add first amount of sugar listed to flour and sift together three times. Set aside. Remove eggs from refrigerator and measure whites. Palce in large bowl wtih rounded bottom. Beat until foamy. You well get better volume with a hand rotary beater than with an elctric mixer as there is less danger of overbeating the egg whites. Add salt and cream of tartar. Beat until egg whites begin to hold a peak that stands straight up when beater is gently lifted. Test often in order to avoid beating past this stage. Beating requires only a few minutes. Overbeating can cause poor volume or a fallen cake.
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Add 1 cup sugar, 1/4 cup at a time. Sprinkly over entire top and fold in with wooden spoon using 10 to 15 fold-over strokes with each addition. Lightly fold in vanilla and almond extract using about 10 fold-over strokes. Sift about 1/4 cup at a time of flour and sugar mixture over egg whites. Fold in using 12 to 15 fold-over strokes for each addition. Begin folding from outer edge of bowl and cut down through mixture; lift up, and fold over center. Roatate bowl and occasionally scrape mixture from sides of bowl. Do not beat to stir. Fold a few additional strokes at the end. Be sure to scrape along bottom of bowl to blend in any unmixed flour
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Pour into ungreased tube pan. Place pan on lowest rack in oven. Bake in 375 oven 45 minutes or until cake springs back when lightly pressed. Remove from oven. Invert pan on wire rack and let stand until cool. When cool, loosen cake from sides and tube with spatula; gently remove from pan. Cover tightly or wrap the cooled cake to prevent dryng. Store upside-down.
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Originally Submitted
7/23/2012
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